Barley Corn Salad Prep Time: 30 minutes Cook Time: 10 minutes Serving Size: 1 cup Ingredients - 1 cup barley (instant) - 2 cups fresh corn, cut of cob (3 or 4 medium ears of corn) - 1/2 cup thinly sliced green onions - 1 large tomato, peeled or unpeeled, chopped - 1 1/2 fresh jalapeños, seeded, minced - 1/4 cup fresh cilantro, minced - DRESSING: - 2 cloves garlic, peeled - 3 tablespoons white wine vinegar - 1/2 teaspoon ground cumin - 1/3 cup olive oil - salt and pepper - *May substitute a 10 oz. package of frozen corn, cooked and drained.	1

	Fresh and satisfying salad   Directions Follow direction on box for cooking barley. Barley should be firm, drain and rinse with cold water, let cool. Transfer barley to a large bowl. Add corn, green onions, tomato, jalapenos and cilantro. Toss to combine ingredients. Puree garlic, vinegar and cumin in food processor. With machine running, slowly add oil in a thin stream until combined. Season with salt and pepper. Pour dressing over salad and toss.	2